Ever cooked one of those ‘slap together’ meals that turn out totally amazing? Well this meal was exactly that!
My hubby is not a big fan of white meat, so I tend to add spicy or make the base like a gravy.
The satay mix is really tasty in this recipe, and there is enough left over to use for dipping.
3 chicken breasts, diced approx 2-3cm
1 tablespoon curry powder
1 tablespoon turmeric
1/2 tablespoon ground cumin
2 tablespoons coriander
1 heaped teaspoon of jar chilli
1 teaspoon of garlic
1/2 teaspoon of ginger
6 tablespoons crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1. Heat curry powder, turmeric and cumin in a frypan until lightly toasted, approx 2 minutes.
2. Place chilli, garlic, ginger, toasted spices, coriander, peanut butter, soy sauce & lime juice in a food processer and blend until smooth. If too thick add a splash of oil and blend again.
3. Transfer mixture to a bowl, reserving 3 tablespoons for serving. Add in chicken pieces. Gently mix until chicken pieces are covered.
4. Thread the chicken pieces onto skewers (approx 5-6 pieces per skewer). Place on a baking tray and bake at 180c for 30 minutes or until cooked though.
5. Serve with rice and a dollop of the remaining satay sauce.